2 eggs, well beaten
1/4 cup clam liquid
1/4 cup milk
1 tbsp oil
1 1/2 cup flour
1 tsp baking powder salt to taste
1 cup well-drained kernel corn
1/2 cup well-drained minced clams
Directions
Beat eggs; add milk, clam liquid, oil and beat until well blended.
Stir in flour, baking powder and salt to taste. Beat until well
blended. Add corn and clams. Drop by well-rounded tablespoons into
hot oil. Cook until browned on both sides. Drain on paper towels.
Servings: 1 servings
948881 Cape Cod Clam & Corn Fritters Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Corn; Fish; Seafood
The History of Recipes
It is quite possible to prove the history of recipes back into the far past, at least as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, in the main part, these early recipes were just very basic pictorial instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to academics are a few clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. During Roman times 25BC a man called Apicius created a number of scripts describing recipes enjoyed by the Romans. In his scrolls, Apicius describes how the roman meals were separated into starters, main course and afters, something we still use today. He also tells us how the early Romans used many different herbs, including some familiar names like bay, rue and asafoetida. Closer to modern times, we have two interesting books published in the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the spicy food that is familiar to us all today, but instead accounts of the types of meals cooked for the rich and powerful of those days. In the fifteenth century, knights returning from the crusades brought us many foods and spices from the holy land, including basil and coriander. These new spices and herbs was responsible for a torrent in manuscripts on cookery, most of which are kept safe in private cookery archives. During the succeeding few centuries, the rich families of the West competed with each other to serve the most extravagent banquests, and consequentially the best cooks and their recipe collections were at a premium. Even so, it was during the nineteenth century that cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. By the arrival of the 1900s, cooking publications were in high demand, as a result of better eduction, more leisure time and having more disposable income. Like it or not, the introduction of television brings us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this 948881 Cape Cod Clam & Corn Fritters recipe.
